Dinner

Vegan Tempeh Kebabs with Pickled Red Cabbage and Salad in Flatbreads Recipe

Name: Vegan Tempeh Kebabs with Pickled Red Cabbage and Salad in Flatbreads Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Vegan
Ingredients: 100g tempeh; 1 tbsp olive oil; 1 tbsp smoked paprika; 1 tbsp dried oregano; Pinch of salt; Freshly cracked black pepper; 1 tbsp water; 2 tbsp vegan mayonnaise; ½ small garlic clove, crushed; ½ tbsp water; 2 flatbreads; 4 tbsp pickled red cabbage, drained; 150g salad leaves; 1 tbsp olive oil (for frying tempeh)

ByNoah Steele January 16, 2026January 16, 2026

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Introduction

These vegan kebabs offer a deliciously smoky and savory twist on a classic favorite. Made with marinated tempeh and vibrant pickled cabbage, they’re perfect for a quick, satisfying plant-based meal.

Two tortillas are shown on a white plate with slight green marbling, placed on a white marbled surface. The left tortilla is open, showing three round, golden-brown falafel patties sitting on a layer of white creamy sauce. Underneath and around the patties are layers of bright purple shredded cabbage and fresh mixed green leaves like lettuce and spinach, adding contrast with their vibrant colors. The right tortilla is folded in half, partially covering similar fillings inside. The tortillas have a soft, lightly browned texture with some darker spots from cooking. A small part of a green salad bowl and a jar of sparkling drink are slightly visible in the frame. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g tempeh
2 tbsp olive oil

1 tbsp smoked paprika
1 tbsp dried oregano

2 tbsp vegan mayonnaise
½ small garlic clove, crushed

2 flatbreads
4 tbsp pickled red cabbage, drained
150g salad leaves

Instructions

Step 1: Slice the tempeh into ½cm thick slices. In a bowl, mix 1 tbsp olive oil with smoked paprika, dried oregano, a pinch of salt, a crack of black pepper, and 1 tbsp water. Add the tempeh and toss to coat evenly. Cover and refrigerate overnight if possible, or set aside at room temperature while preparing the rest.
Step 2: In a small bowl, beat the vegan mayonnaise with ½ tbsp water and the crushed garlic until smooth. Heat the flatbreads in a dry pan over medium heat for about 30 seconds on each side.
Step 3: Spread the garlic mayonnaise over both flatbreads, then top with the pickled cabbage and half of the salad leaves on each.

Step 4: Heat the remaining 1 tbsp olive oil in a large frying pan over medium-high heat. Fry the marinated tempeh slices for 2–3 minutes on each side until crispy and browned.
Step 5: Pile the cooked tempeh onto the prepared flatbreads, fold them over, and serve with the remaining salad leaves on the side.

Tips & Variations

For extra flavor, add a squeeze of fresh lemon juice to the marinade before cooking.

If you don’t have vegan mayonnaise, a tahini sauce can be a delicious alternative.
Try adding sliced cucumber or radishes for added crunch inside the kebabs.
Leaving the tempeh to marinate overnight really enhances the smoky paprika flavor.

Storage

Store any leftover cooked tempeh and flatbreads separately in airtight containers in the refrigerator for up to 3 days. Reheat the tempeh gently in a pan or microwave before assembling the kebabs again. Avoid storing the assembled kebabs to keep the flatbread from becoming soggy.